Name: Beef Stew with Sweet Potatoes
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 lbs stewing beef (such as chuck), cut into bite-sized cubes; 2 large sweet potatoes, peeled and cubed; 3 carrots, sliced; 1 medium onion, chopped; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 can (14.5 oz) diced tomatoes; 4 cups beef broth or stock; 2 tbsp Worcestershire sauce; 2 tbsp olive oil; 1 tsp fresh or dried rosemary; 1 tsp fresh or dried thyme; 2 bay leaves; Salt and pepper to taste; 1 tbsp cornstarch (optional, for thickening); 2 tbsp cold water (for cornstarch slurry); Fresh parsley, chopped (optional, for garnish)

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Why You’ll Love This Recipe

This stew is the ultimate one-pot comfort food with a nutritious edge. Sweet potatoes bring a subtle sweetness and creamy texture that balance beautifully with the savory beef and vegetables. It’s gluten-free, full of flavor, and perfect for meal prep or feeding a family. Whether you make it on the stovetop, in a slow cooker, or in the oven, it’s a foolproof recipe with bold results.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Stewing beef (such as chuck), cut into bite-sized cubes
Sweet potatoes, peeled and cubed
Carrots, sliced
Onion, chopped
Garlic, minced
Tomato paste
Diced tomatoes (canned or fresh)
Beef broth or stock
Worcestershire sauce
Olive oil
Fresh or dried rosemary
Fresh or dried thyme
Bay leaves
Salt and pepper to taste
Cornstarch or flour (optional, for thickening)
Fresh parsley for garnish (optional)

Directions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, seasoning with salt and pepper. Transfer to a plate.
In the same pot, add more oil if needed and sauté onions and garlic until fragrant.
Stir in tomato paste and cook for 1–2 minutes. Add diced tomatoes and stir to deglaze the pot.
Return the beef to the pot along with sweet potatoes, carrots, beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves.
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and vegetables are cooked through. Stir occasionally.
If desired, thicken the stew by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the stew. Simmer for 5 minutes until thickened.
Remove bay leaves, adjust seasoning, and garnish with chopped parsley before serving.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 15 minutes
Cooking time: 2 hours
Total time: 2 hours 15 minutes

Variations

Add parsnips or turnips for extra root veggie depth.
Use butternut squash instead of sweet potatoes for a slightly nutty flavor.
Add a splash of red wine for a deeper, richer broth.
Make it spicy with a pinch of cayenne or smoked paprika.
Use vegetable broth and mushrooms for a vegetarian alternative.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat or in the microwave in 1-minute intervals, stirring between each. This stew also freezes well—cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this in a slow cooker?

Yes. Brown the beef and sauté the onions first, then add everything to the slow cooker. Cook on low for 8 hours or high for 4–5 hours.

Do I need to peel the sweet potatoes?

Peeling is recommended for the best texture, but you can leave the skin on if it’s well-scrubbed and you prefer a rustic feel.

Can I use a different cut of beef?

Yes, chuck roast is ideal, but you can also use bottom round or brisket.

How do I thicken the stew naturally?

Simmer uncovered for the last 20–30 minutes or mash a few sweet potato chunks into the broth.

Is this recipe gluten-free?

Yes, it is naturally gluten-free as long as you don’t use flour to thicken and check that your Worcestershire sauce is gluten-free.

Can I use canned sweet potatoes?

Fresh is best for texture, but in a pinch, canned can be used—add them in the last 10–15 minutes so they don’t fall apart.

What herbs go well in this stew?

Rosemary, thyme, and bay leaves are traditional. A bit of sage or parsley also works beautifully.

Can I add beans or lentils?

Yes, add drained canned beans in the last 15 minutes for extra protein and fiber.

Does this freeze well?

Absolutely. It freezes beautifully. Just cool completely and store in airtight containers.

What’s the best way to reheat this stew?

Reheat on the stovetop over low heat, adding a splash of broth or water if it has thickened too much.

Conclusion

Beef Stew with Sweet Potatoes is a nourishing and flavorful meal that’s perfect for a cozy night in or meal prep for the week. With its rich broth, tender beef, and sweet-savory balance, it’s a dish that feels both wholesome and indulgent. Easy to customize and even better the next day, this stew is sure to become a favorite in your cold-weather recipe collection.